A protein-packed Mexican soup that's cozy, nourishing, and easy to make, featuring colorful veggies, hearty lentils, and warm spices. Perfect for chilly nights or light summer meals.
1: In a large pot, heat oil over medium heat.
2: Add chopped bell peppers, zucchini, corn, and tomatoes; cook until softened.
3: Stir in soaked red lentils, black beans, tomato paste, bay leaf, ground cumin, smoked paprika, dried oregano, salt, pepper, chili powder, hot sauce, and vegetable broth.
4: Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally until lentils are tender.
5: Adjust consistency with more broth or water if desired, and serve with toppings.
